Wednesday, January 14, 2009

BUTTERMILK HONEY BREAD - PAIN

Since the day I received Beth Hensperger's "The Bread Bible" (for my birthday last year), I have baked some of the most scrumptious loaves ever...

Until now I have not been disappointed by any of her gorgeous breads. All her recipes are flawless and give extremely good results. As a matter of fact, I am constantly picking up my copy of her cookbook in order to try something new and exciting.

The "Buttermilk Honey Bread" I'm going to talk about today is a real classic because it can be made fastly, it doesn't require many ingredients, nor does it contain too much fat and is incredibly delicious. I always tend to make this loaf whenever I don't want to spend much time in the kitchen, but don't want to eat store-bought bread nor be frustrated by an uninteresting baker's creation.

I'm sure most of you will enjoy this beautiful bread's incredible fluffiness and delightful softeness (nearly like a brioche or like Challah Bread) as well as it's marvelous taste. It can be served with anything and shaped as desired. You can even toast it or make savory and sweet swirled breads with the dough...

A "Buttermilk Honey Bread" that'll not leave you cold and will increase your desire to bake more often!

Method:1. Pour warm water into a small bowl.2. Sprinkle yeast and sugar over the surface of the water.3. Stir to combine and let stand until foamy, about 10 minutes. Cover with a dish towel.4. In a large bowl (or in the work bowl of a standing mixer fitted with a paddle attachment), add buttermilk, butter, honey and yeast mixture, and stir to combine.5. Add salt and 2 cups flour. Beat hard to combine.6. Add remaining flour, 1/2 cup at a time, beating with a wooden spoon or rubber spatula after each addition, until a shaggy dough is formed.7. Turn dough out onto a lightly floured work surface and knead about 5 minutes, until dough is smooth and satiny (if kneading by machine, switch from paddle to dough hook and knead for 3-4 minutes, or until dough is smooth and springy).8. Place dough in a greased bowl. Turn dough once to grease the top and cover with plastic wrap.

9. Let rise at room temperature until double in bulk, 60-75 minutes.10. Gently deflate dough with your fist. Turn dough out on a lightly floured work surface.11. Grease two 23x13cm (9-by-5 -inch) loaf pans or a baking sheet for freestyle round loaves. Cover lightly with plastic wrap or a towel and let rise until fully doubled in bulk, 30-45 minutes. 12. Twenty minutes before you put the bread in the oven, preheat oven to 190° C (375° F).13. Brush top of loaves with egg glaze.14. Put pans on the center rack of the oven and bake about 45 minutes, or until loaves are brown, pull away from sides and sound hollow when tapped with your finger.15. Remove loaves immediately to a cooling rack. Cool completely before slicing.

Remarks:While kneading the bread, don't forget to dust your work surface with flour (only 1 Tbs at a time) if the dough tends to by sticky.I shaped my loaves into coiled braids (make a long braid first and then coil).Once you have brushed the loaves with the egg glaze, you can sprinkle them with the seeds of your choice (poppy seeds, sesame seeds, sunflower seeds, pumpkin seeds, etc...).

Serving suggestions:This bread is delicious with almost anything (cheese, jam, pâté, etc…) and can be enjoyed at any time of the day.

I love bread and this loaf looks drop down gorgeous and I'm sure tastes wonderful. Oh for a bite. Right now we are off of bread, for two weeks. Cruelty to look at this loaf that you just want to sink your teeth into!

That is one gorgeous bread! I love Beth Hensperger's recipes. When I was a food writer at the Mercury News in San Jose, it was always a treat when we photographed her baked goods. It's because after the photo shoot was done, we could eat everything. Mmm! Be they tarts, cookies, or breads, whatever Beth made was always spectacular.

Wow, Rosa! That looks wonderful, especially with the coiled braids and honey golden brown colour! I have tried some of Beth Hensperger's recipes too and they are indeed really good. Congratulations again :)- Jackie

Even if I came before, to comment that beautiful bread of yours, I had to come back... because I invited Isabelle for a brunch this Saturday, and she surprised me with your beautiful buttermilk honney bread! Oh! WOW... what great bakers you guys are! Although I wish I could do the same (and know I will never succeed!) ...I'm still very glad I get to sample the amazing results, once in a while! Thanks for sharing!